Lemony Chicken Broth and Leek Soup
Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup. You can make a vegetarian version of this using Magic Mineral Broth.
MAKES: 6 Servings
PREP/COOK TIME: 1 hour 10 minutes
- 2 quarts Magic Chicken Broth
- 1 pound leeks, white and light green parts only, cleaned and sliced thin
- ⅔ cup coarse bulgur (to taste), or rice if you can't find bulgur
- 4 large eggs, at room temperature
- Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
- Salt to taste
- Freshly ground pepper
- Chopped fresh parsley or dill for garnish
- Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
- Beat together the eggs and lemon juice until frothy in a medium bowl.
- Just before serving, making sure that the broth isn’t boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.
You can make this soup through Step 1 several hours before serving, but the grain will continue to absorb liquid; if you do make it ahead, use 1/2 cup instead of 2/3 cup.
Storage The soup tastes even better on the second day, and will keep for 4 to 5 days in the refrigerator.
Adapted from one of Martha Rose Shulman's amazing recipes